ESSENTIAL FUNCTIONS AND BASIC DUTIES:

· Worksas a member of the restaurant team. Interacts with service crew in a positive manner. Assists others whenever needed. Followsmanagement instruction.

· Followproper time and attendance, uniform procedures and adheres to kitchen schedule

· Follows all health, safetyand Food and Beverage regulations.

· Maintainingthe cleanliness of the loading dock and dishwashing area as well as all ‘backof the house’ equipment and areas clean and organized.

· Checkingfor stains on mats, washing, ironing and storing.

· Washmats with degreaser and hang to dry properly.

· Unwraposhibori, check for smell, place in trays and wrap.

· Maintainloading dock and garbage room in an organized and clean manner.

· Cleanout lockers, organize chairs, and sort linen.

· Keepa record of dirty napkins.

· Sortout dirty linen, separating napkins from oshibori

· Washingthe all brooms and mops on a daily basis.

· Setup for staff meal and clean up when completed.

· Windowcleaning and cleaning floors

· Deepcleaning of tables and chairs in the dining room

· Ensures that fireexits are clear of obstacles

- Polishes glassware